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My review
Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)
rabergin
"A savory and aromatic blend of simmered potatoes, peas, and paneer cheese. Use it as a side to your favorite Indian dish or serve it as the main course in an exotic vegetarian meal."
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Ingredients
1 h servings 291 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Place garlic and ginger in a blender or food processor; puree until smooth.
- Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
- Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
- Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
- Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.
Footnotes
- Cook's Notes:
- There is no easy substitute for paneer cheese. Paneer is a dense cheese with a subtle flavor and a unique texture. If it cannot be found, try to pick up a package of firm Mexican queso blanco. Otherwise, omit the cheese to make aloo matar, or potatoes and peas.
- If green cardamom pods are not available, then add ½ teaspoon cardamom powder during the final cooking phase.
- If kasoori methi (dried fenugreek leaves) cannot be found, then omit it entirely.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 291 calories; 16 g fat; 28.3 g carbohydrates; 11.4 g protein; 24 mg cholesterol; 1193 mg sodium. Full nutrition
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
6/16/2014
This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically, I cut the amount of oil/butter in half, I used ground cardamom (following the cook's footnote), and ...
Most helpful critical review
1/16/2018
Talk about burn a tongue with chilly and undercooked potatoes.
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6/16/2014
This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically, I cut the amount of oil/butter in half, I used ground cardamom (following the cook's footnote), and ...
9/1/2016
Excellent recipe. I usually have all of the ingredients in the house, so I make this on days when I am low on groceries. I have made homemade paneer, which elevates this dish to 5 stars easily,...
3/11/2016
I have made this 3 times now and it is one of my all time favorite dishes!! It is a flavor explosion, fresh and authentic. I pull the bay leaves and cinnamon stick before processing the sauce;...
1/3/2016
Tasted very good. Recommend that you boil the potatoes before adding to the pot. Also, I used an immersion blender to purée the sauce. I also substituted a few powdered spices for the fresh. I...
1/17/2018
Really good recipe, moderately spicy. I only had small russet potatoes, so I used three, which was too much. I probably added the full 1/2 cup water. I will use less potato next time, and also b...
1/16/2018
Talk about burn a tongue with chilly and undercooked potatoes.